This recipe came to me via Teresa’s son Bernard . It is best to serve with steamed or boiled potatoes.
Coq au Vin - Chicken in Wine
Ingredients
- 100 g Pork rinds
- Butter 40g
- Rooster or old hen 1.5-2kg
- 1 Small carrot
- 2 Onions
- 3 cloves Garlic
- 2 Shallots
- 750 ml Strong red wine
- 250 ml water
- 1 tablespoon Tomato paste
- Cognac 1 small glass
- Flour 40g
- Parsley
- Salt/pepper
- 1 Bouquet garni (a bay leaf a few parsley sprigs and a few sprigs of
- thyme wrapped in a leek leaf or bunched with a piece of celery and tied with string).
- 250 g Bacon
- 250 g Mushrooms sliced
Instructions
- In a big pot, heat the butter and sliced the pork rind.
- Add the rooster (cut in pieces) and brown it.
- Add onions, garlic, shallots and the small carrot (everything is sliced).
- Wet with red wine + a glass of water + tomato paste, cognac, then add flour and parsley.
- Add salt and peper. Add the bouquet garni.
- Cook slowly for 1.5 to 2h (it depends the age and size of the poultry).
- Slice the bacon and put pieces in cold water.
- Boil for few second and remove the water.
- Melt the bacon in a small pot for few minutes,
- Add mushrooms to bacon.
- Cook (high) for 5-8 minutes.
- Pour everything in a big dish and keep warm.
- Bon appetit,
- Bernard
Notes
Adapted from Teresa Laevens